Method of preparing white liquor flavored enhancing peptide

Abstract

The present invention discloses a preparation method of liquor flavor-enhancing peptide, comprising the following steps: defatted soybean meal and chloroform/ethanol are mixed uniformly; After treated by colloid mill and centrifuge, the obtained precipitate is the defatted soybean meal removal of the alcohol-soluble components; and then 55% (v/v) of ethanol aqueous solution and protease are added therein; the supernatant is condensed to obtain liquor flavor-enhancing peptide. The present invention uses 55% of ethanol solution to hydrolyze the defatted soybean meal, from one side, to precipitate and remove the macromolecule protein or polypeptides of the defatted soybean meal hydrolysate, so as to avoid precipitation and layering when added in liquors; from the other side, during hydrolysis, that ethanol can absorb abundant abnormal taste, which is easily removed through the following condensation procedure, providing guarantee for preparing high quality of flavoring peptide.

1 . A method for preparing liquor flavor-enhancing peptide, characterized by comprising the following steps:
 (1) to remove the alcohol-soluble components from defatted soybean meal: one piece by weight of defatted soybean meal and 3-5 pieces by weight of chloroform/ethanol are mixed uniformly; after treated by colloid mill and centrifuge, the precipitate is collected after washed by water for multiple times; and the final precipitate is the defatted soybean meal removal of the alcohol-soluble components;   (2) to control enzymolysis of the defatted soybean meal: 55% (v/v) of ethanol aqueous solution is added into the defatted soybean meal prepared in step (1) until the protein concentration of the defatted soybean meal reaching to 7%-10% (w/w) of the mixture; then the protease is added therein; the enzymolysis reaction is carried at 50° C.-60° C. for 12-18 h, keeping stable ethanol concentration at (55% (v/v)); after inactivated and centrifugated,the obtained supernatant is the soybean protein hydrolysate riched in flavor peptide; and then the same is condensed to obtain liquor flavor-enhancing peptide; using the mass of defatted soybean meal as calculation reference, the addition amount of protease accounts for 0.5%-1.2%; and said mixture means the system composed of the defatted soybean meal produced in step (1) and ethanol aqueous solution of 55% (v/v);   said condensation procedure in step (2) is to remove completely ethanol, and the water activity of the liquor flavor-enhancing peptide is not higher than 0.3.   
     
     
         2 . The preparation method of liquor flavor-enhancing peptide as claimed in  claim 1 , characterized in that said centrifugation is to centrifugate for 15 min at 8000×g. 
     
     
         3 . The preparation method of liquor flavor-enhancing peptide as claimed in  claim 1 , characterized in that, in said chloroform/ethanol mixed liquor in step (1), the ratio by volume of chloroform to ethanol is 1:(1-3). 
     
     
         4 . The preparation method of liquor flavor-enhancing peptide as claimed in  claim 1 , characterized in that said protease in step (2) is Papain and/or Alcalase2.4 L. 
     
     
         5 . A liquor flavor-enhancing peptide, characterized in that it is prepared by the method as claimed in any of  claims 1  to  4 . 
     
     
         6 . Uses of the liquor flavor-enhancing peptide as claimed in  claim 5  in liquor flavoring. 
     
     
         7 . Uses of the liquor flavor-enhancing peptide in liquor flavoring as claimed in  claim 6 , characterized in that the addition amount of the liquor flavor-enhancing peptide in liquor is 50-100 ppm.